Creamy Chicken Enchiladas

Love chicken enchiladas? Love sour cream enchiladas? Well today’s recipe is a hybrid of the two.

These enchiladas have a nice creamy filling on the inside, but are bathed in that traditional red enchiladas sauce. I loved the results and so did my family.

This makes 10 enchiladas and they are divided between two 9 x 13 inch baking dishes. This gives the enchiladas room to breath allowing space in between each enchiladas. This helps reduce the tortilla from getting too soft in the baking process.

Creamy Chicken Enchiladas |

Creamy Chicken Enchiladas
  • 2 Tbsp butter
  • 1 onion chopped
  • 2 cups cooked chicken
  • 1 cup sour cream (I used light)
  • 1 (7 oz) can fire roasted green chilies
  • ½ tsp salt
  • 4 cups shredded cheese, divided (I used a combo of cheddar and monterey jack)
  • 10 large flour tortilla
  • 1 (28 oz) can red enchilada sauce (I used mild)
  • additional sour cream and chopped green onion, optional for garnish
  1. Preheat oven to 350 degrees.
  2. In a skillet, melt butter and cook onion in the butter until softened.
  3. In a bowl, add the cooked onion, chicken, sour cream green chilies, salt, and 2 cups of the cheese, Stir until combined.
  4. Spray 2 9 x 13 pans with non-stick spray. Then add a spoonful or 2 of the enchilada sauce to the bottom of each pan and spread to coat.
  5. Spread a spoonful of the enchilada sauce over each tortilla then add ½ cup of filling and roll up. Place rolled enchiladas in the prepared pans - five in each pan.
  6. Pour the remaining sauce over the enchiladas and then sprinkle with the remaining cheese.
  7. Bake at 350 degrees for 20-30 minutes until hot and bubbly.
  8. Top with sour cream and green onion to serve, if desired. Serves 5.

Recipe adapted from The Essential Mormon Cookbook.

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